3 Lbs chicken wings, split at joint, tips discarded
1 stick of butter
1/2 c (about half a jar) Louisiana Hot Sauce
Boil the chicken in water until they are totally cooked.
Discard the water and chill the wings. This can be done the night before and refrigerated overnight.
Cook the wings on high heat on the bbq. Since the wings are already cooked, the idea is to crisp up the outside.
In a dutch oven, melt the butter and sauce together.
Add the cooked wings and toss.
Serve with a bone bowl and lots of napkins.
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